Asian Noodle Salad with Shrimp

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

This is a great recipe, but I made adjustments to create a bit more complexity. It needed a lift. I grilled the shrimp and then tossed them into the dressing, which I didn't find too spicy, though I notice some comments on this board say otherwise. I added sliced mangos and a few drops of sesame oil to the finished salad, roasted chopped peanuts and scallions. I omitted the mint because I didn't have any. It was pure yumminess!

I added a couple drops of sesame oil to the noodles and sprinkled roasted cashews on top -- delish! You can prep your components early and keep all the parts in the fridge until dinner time. The layering is easy, and visually appealing. When you taste the dressing on its own, it's quite overpowering. But, when lightly drizzled over the salad it really complements the veggies and shrimp.

Overall the flavors were okay...nothing too special. I ended up adding some peanuts and a lot of veggies which only slightly improved the flavor.
I also thought this was way too spicy.
I hate to give it such a bad rating, but I think it was a waste of ingredients.

This recipe is
quick, easy and
delicious. That
said, I did think it
was missing
something. I agree
that roasted peanuts
or sesame seed would
be a good addition.
I also added just a
couple tsp of sesame
oil to the dressing.
Very good, and the
leftovers are
equally good. My
husband and I will
definitely be making
this again.

made this per recipe, and it turned out great, except I used basil instead of mint. I actually cut the shrimp in half which was easier to eat, and halved the chili for my taste. I also mixed everything together beofre plating, instead of making each plate individual, and it was easier.Would reccomend to try.

Used 1/2 pkg of rice noodles instead
of a whole package.
Added 2TBSP Thai Sweet Chili Sauce,
1/2-1 tsp more sugar,and 3 cloves
finely minced garlic and for added
heat, SRIRACHA Hot Chili Sauce, to
dressing. Brushed shrimp with
dressing then grilled. After
grilling I tossed shrimp with 1/4 c
dressing and refridgerated. Used
English cucumber,added 1/c Thai
Basil, 1/2 c thinly sliced radishes,
1 c bean sprouts. I added toasted
peanuts to the salad. Garnished with
whole mint and a wedge of lime.
It was very hot the day I made this
salad and it was a cool refreshing
dinner. My husband loved it.
Will definitely make again

This was an excellent salad. The only modification I made was to use a standard cucumber as the store was out of Japanese/Persian. Will definitely make again. Next time, I may pull back on the chili garlic sauce (I went a little heavy with it, probably closer to 5T) and add the peanuts as mentioned. For a modification, I may also add some mango (the taste was quite similar to the shrimp mango summer rolls on this site).

This classic Thai dressing is made twice as good if you remember to sprinkle ground roasted peanuts over the finished dish. Make sure to roast them in a pan first so they go golden and nutty. You could also add fresh mung beans (beansprouts) and some chopped spring onion (green onion / scallion) to add a bit more zing.

This was a really easy and tasty. The only change I would make is less fish sauce - maybe 2 tablesppons tops. I added an extra teaspoon of sugar to counteract it. I also aprinkled with peanuts at the end. This will be a summer staple, rotating the veggies and protein according to what's available.

This was awful - don't waste your shrimp. I hope that there was an error in the ingredient list for the sauce, maybe it should be sweet chile sauce?? I love lime, but between the lime juice and the fish sauce, this salad was inedible due to the dressing (and I even added agave nectar to try to salvage it).

The photo on the website is for the
Thai Green Curry with Seafood but
the recipe is for the Asian Noodle
Salad with Shrimp. In the magazine
the photo matches the recipe. I made
this delicious salad and it really
does look exactly like the picture.
I occasionally use chili-garlic
sauce and know how hot it is and
what a small amount is usually
called for in recipes, so I reduced
the amount to 1 teaspoon. I
otherwise followed the recipe
exactly. It was still spicy and just
about right for us. The salad is
very fresh tasting and unusual--
something you might see in an
upscale restaurant. Click on
the "find out more" and see the
calorie count (310), fat (1.1 gram)
etc.